Wednesday, March 27, 2013

I live in Arizona with my boyfriend and our two little boys. Yes, it's stupid hot in the summertime. I love food - making it, sharing it, EATING it! I like Guinness, whiskey, and tattoos. I hate mushrooms, and you can almost always buy me off with a chocolate dipped cone from Dairy Queen. Some of my reader's favorite posts include Chicken Cordon Bleu, Swedish Meatballs, and Creamed Corn - like the best creamed corn ever.
I'm really happy to be posting on Carrie's blog today. I'm just think she's the bee's knees and she's seriously such an amazing person. These cookies are an original recipe I put together after getting an invite to do an online recipe contest. But the rules said I couldn't use a recipe I'd already posted about, and I could never post the recipe to my blog. Ummm...no. The wheels were already turning, and these Cheesecake Sandwich Cookies were born. They are amazing! The cookies are a little soft right out of the over, but they get a chewy firm texture as they cool that totally holds up to the filling. I hope you love them as much as we do.

In a large mixing bowl beat together butter and sugar on medium speed. Add eggs, milk, and vanilla; beat until fully incorporated. Mix in dry ingredients, in two additions, until just moistened.

Preheat oven to 350 degrees F. While oven heats, place cookie dough in the refrigerator. Th dough will be tacky when it's finished, chilled the dough makes it easier to roll. Keep the dough in the fridge in between baking to help keep it easy to roll.

Scoop out cookie dough by the tablespoon and roll into a ball. Bake for 10 to 12 minutes, until edges just being to brown. Leave cookies on pan for one minute then transfer to a wire rack to cool completely.

Filling

In a large mixing bowl, beat cream cheese until smooth on medium-high speed.

Pair up your cookies so they are about the same size as their partner. Using an offset spatula (or regular spatula) place about 2 tablespoons of filling on the bottom of one cookie. Spread the filling over the cookie, all the way to the edges. Top with second cookie (bottom side touching the filling) and squeeze a little to secure everything.

Place finished sandwich cookies on a baking sheet. Refrigerate cookies for at least 1 hour before serving so the filling can fully set.

*This giveaway is open internationally. If the winner does not live within the U.S., Julie will provide that winner with an Amazon gift card for the price of the cookbook in lieu of the actual cookbook. All entries for the winner will be checked and verified, so please make sure you are doing what you are claiming in the Rafflecopter or all your entries will be voided. No funny business, folks. ;). By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. One winner will be selected. Frugal Foodie Mama is not responsible for the delivery of the above stated prize. Protected tweets do not count as an entry method for tweeting. Tweets must come from a public account. No purchase necessary. Void where prohibited by law.

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